“双一流”背景下烹饪学术期刊与烹饪学科的共生发展研究  

On the Symbiosis and Co-development of Culinary Academic Journals and the Culinary Discipline in the Context of “Double First-Class”

作　　者：贺树[1] HE Shu(Sichuan Tourism University,Chengdu 610100,Sichuan,China)

机构地区：[1]四川旅游学院,四川成都610100

出　　处：《四川旅游学院学报》2019年第2期1-6,共6页Journal of Sichuan Tourism University

基　　金：四川省社会科学重点研究基地--川菜发展研究中心项目"‘双一流’背景下烹饪学术期刊与烹饪学科的共生发展研究";项目编号:CC18G03

摘　　要：烹饪学术期刊与烹饪学科基于一个共同的依托背景——烹饪高校而设立,其关系也因为整个教育环境以及国家政策发生着不停地变化。文章基于共生理论,分析了烹饪学术期刊与烹饪学科在"双一流"背景下,可以由先前的寄生共生、偏利共生,发展成对双方都有激励和促进的正向互惠共生模式,以实现烹饪学术期刊与烹饪学科在人才培养、提升知名度、营造良性学术氛围和学术评价体系、打造服务社会的应用型高校等方面的协同共生。Culinary academic journals and the culinary discipline co-exist in culinary colleges.The relationship between them has been varying with changes in education environment and in national policies.Based on the theory of symbiosis,the article analyzes the relationships between culinary journals and the culinary discipline,believing that instead of parasitism or commensalism,mutualism will benefit both parties.Hopefully,such a new relationship will contribute to the co-development of the journals and the discipline in almost every possible aspect ranging from the training of talents,the improvement in reputation,the creation of an ideal academic atmosphere,to the promotion of Application-oriented Universities that can serve the society better.

关 键 词：“双一流” 烹饪学术期刊 烹饪学科 共生理论 

分 类 号：G420[文化科学—课程与教学论]